BACK TO INDEX | NEXT CHEF In the early '80s, when Italian food meant spaghetti and meatballs to most of the country, Lidia Bastianich introduced willing New York palates to the delicacies of regional Northeastern Italian cuisine. Her restaurant Felidia, now nearly 20 years old, continues to draw crowds by using simple combinations of rustic ingredients treated with the best culinary techniques. Her two newer restaurants, Becco and Frico, show no signs of slowing down. Maybe it's because they take after Lidia, who is constantly adding to her culinary repertoire as a cookbook author (La Cucina di Lidia), a lecturer on food anthropology and history, and an editor of The New York Times Magazine insert Celebration of Italy. Proud of her food-filled heritage, now she shares with us the secrets of her Orecchiette con Broccoli di Rape and Sausages and renowned risotto using the finest traditional flavors of "the old country" in COOKING WITH MASTER CHEFS.  Julia Introduces Chef Lidia Bastianich  Cappellini all'Istriana  Julia Child  Risotto with Wild Mushrooms (Risotto Funghi Selvatici)  Orecchiette con Broccoli di Rape e Salsicce